Sweet Potato Holige

Get ready to roll into a sweet, spiced adventure with Sweet Potato Holige-fluffy flatbreads stuffed with a silky mash of sweet potato, jaggery, and a whisper of cardamom. With a quick prep that takes under 30 minutes, you can choose the classic wheat‑maida dough or a lighter sweet‑potato‑flour version, both ending in golden, ghee‑kissed perfection. Serve it warm, drizzle a little extra ghee on top, and watch the family line up for seconds!

Ingredients

For Filling:

• Sweet potato – 2 medium (about 1 cup mashed)
• Jaggery – ¾ cup (grated)
• Cardamom powder – ½ tsp

For Dough – Method 1 (Classic):

• Whole wheat flour – 1 cup
• Maida (all-purpose flour) – 1 cup
• Ghee – 1 tbsp
• Turmeric – a pinch
• Water – as needed

For Dough – Method 2 (Healthy):

• Boiled, mashed sweet potato – 1 cup
• Whole wheat flour – 1 cup

Other:

• Ghee – for roasting

Instructions

1. Prepare Filling
2. Boil sweet potatoes until soft, peel, and mash until lump-free.
3. In a pan, melt grated jaggery on low flame.
4. Add mashed sweet potato and cardamom powder.
5. Cook together until the mixture thickens and turns into a smooth stuffing. Let it cool.
6. Dough – Method 1 (Classic)
7. Mix wheat flour, maida, turmeric, and ghee.
8. Knead with water into a soft dough.
9. Coat with ghee, cover, and rest for 1 hour.
10. Dough – Method 2 (Healthy)
11. Mix equal amounts of boiled mashed sweet potato and wheat flour.
12. Knead into a soft dough (no water or very little needed).
13. Rolling & Roasting
14. Take a small ball of dough, stuff with the sweet potato-jaggery filling, and roll gently.
15. Roast on a hot tawa with ghee until golden spots appear on both sides.

Tips & Notes

Serve warm with a drizzle of ghee on top.